BigBendFishing.Net

I'm secretly following this post to see whose smoker I can mooch off of when I get a hold of a kingfish

bman wrote:What is wrong wild cherry?
I was teasing Danibeth because a house she is looking had trees taken down and now there are several big cherry logs stacked with oak at her lot.

Its local so is that wild cherry??

Low levels of Cyanide in wild cherry. Wilted leaves are the most poisonous to horses and cattle. I've always heard not to smoke with it, and I assume that is why

Sorry, just saw Jeff's link

I've always heard not to use wild cherry too.
Another often overlooked wood that gives an awesome flavor is Blackjack Oak. My buddy and I did a few slabs of bacon using blackjack back when it was cold, and oh boy was it good! I also use it for sausage.

Green pecan limbs add a great flavor for grilling fish. I just grab some that are thumb size to a little larger and cut them into sticks about 6 inches long. I soak them for just a few minutes then throw them on the coals as I put the fish on. Just spread them out and be careful of them flaming up. I've done the same thing on steaks and got good reviews.

There is a smoked wood supplier in Cheifland that sells all kinds of smoking wood, cut and dried. Last time i bought a pallet of pecan is was $125., the pallet was stacked up about four feet high with perfect size chunks.

Barry.....you'll need to come to some agreement with my dad I'm not getting in the middle of that negotiation...but don't worry....he's usually pretty reasonable and plays well with others

hopefully we'll be out there soon to start clearing out some of that wood. One month hopefully............